Tuscan Chicken & Kale Spaghetti

🥘 Ingredients

• Parmesan cheese
  ½ cup
• Tuscan Heat Spice
  1 tbsp
• black pepper
• butter
  1 tbsp
• chopped chicken breast
  20 oz
• cream cheese
  4 tbsp
• cream sauce base
  8 oz
• garlic
  2 clove
• kale
  8 oz
• olive oil
• paper towels
• salt
• spaghetti
  12 oz
• water

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Remove and discard any large stems from kale ; roughly chop the leaves. Peel and mince or grate garlic . Pat chopped chicken breast dry with paper towels ; season all over with salt , black pepper , and half the Tuscan Heat Spice (all for 4 servings).

   kale: 8 oz, garlic: 2 clove, chopped chicken breast: 20 oz, paper towels, salt, black pepper, Tuscan Heat Spice: 1 tbsp
2. 

   2

   Once water is boiling, add spaghetti to the pot. Cook until al dente, ⏱️ 9 minutes to ⏱️ 11 minutes . Reserve ½ cup pasta cooking water, then drain.

   spaghetti: 12 oz
3. 

   3

   While pasta cooks, heat a drizzle of olive oil in a large pan over medium heat. Add the kale and a splash of water . Cook until kale is wilted and very tender, ⏱️ 5 minutes to ⏱️ 7 minutes . TIP: If necessary, cook the kale in batches. Stir in the garlic and cook until fragrant, ⏱️ 30 seconds . Season with salt and pepper. Transfer the kale to a plate.

   olive oil, water
4. 

   4

   Heat another drizzle of olive oil in the same pan over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes .
5. 

   5

   Return the kale to the pan with the chicken and reduce heat to medium low. Add cream sauce base . TIP: Cut the top off the carton to open fully; transfer the contents, using a spoon or spatula to scrape the sauce from the carton sides. Stir in cream cheese and ¼ cup reserved pasta cooking water. Bring to a simmer and cook until the sauce is combined and thickened, ⏱️ 2 minutes to ⏱️ 3 minutes .

   cream sauce base: 8 oz, cream cheese: 4 tbsp
6. 

   6

   Add the drained spaghetti and butter (2 tbsp for 4 servings) to the pan; toss to combine. Season with salt and pepper. If needed, stir in more reserved pasta cooking water a splash at a time until the pasta is coated in a creamy sauce. Divide the pasta between bowls, top with Parmesan cheese , and serve.

   butter: 1 tbsp, Parmesan cheese: ½ cup